Slim Man recipe: Angela's Chicken Cutlets

Published 3:14 pm, Friday, December 7, 2012

Makes 4 servings

Bread crumbs, for dredging

2 eggs

Salt, to taste

Pepper, to taste

1 pound chicken fillets (about 5-6 cutlets)

Extra-virgin olive oil, for frying

Instructions: Place bread crumbs on a flat plate. Beat eggs in a bowl and season with salt and pepper. Rinse cutlets and pat dry. Dip each cutlet in the egg mixture, letting the excess drip off. Dredge cutlets in the bread crumbs until evenly coated. Gently shake off any excess bread crumbs. Heat olive oil, enough for frying, in a pan over medium heat for a couple minutes. Then sprinkle in some breadcrumbs to test the heat of the oil. If they sizzle, it’s hot enough.

Cook for about 3-4 minutes, until the underside is light golden brown. Flip over, using tongs.

Cook for another 3-4 minutes on the other side until golden. Remove, and place on paper towels.

Keep in mind, the thicker the cutlet, the longer the cooking. Don’t heat the oil too high, or the cutlet will burn on the outside, and won’t cook on the inside.

Repeat until all the cutlets are done. If you’re frying a whole bunch of cutlets, change the oil after the first two batches or so. If you don’t change the oil, the subsequent cutlets will pick up the burnt pieces of bread crumbs from the bottom of the pan.

Note: These cutlets go great with a simple tomato sauce. You can put the sauce over spaghetti or penne, and put a dollop on each cutlet, if you like.

Another idea is to place a thin slice of provolone cheese on top of each cutlet, and place under the broiler for a minute until the cheese melts.